This Open Faced Mediterranean Egg Sandwich makes for a quick and easy brunch!
Eggs are magical.
They’re really unique in the number of ways they can be prepared. Scrambled, omelette, over easy, hard boiled, and more. Most people have a favorite way to prepare eggs. When I was a kid my grandma would make the world’s runniest scrambled eggs. I almost couldn’t eat them because it was just like eating chunky raw eggs. Years later when I was visiting my uncle I discovered he made scrambled eggs the exact same way and even though they grossed me out, I couldn’t help enjoying them because they took me back to such a nostalgic place.
My family recently tried a new restaurant in town and I ordered a single over-medium egg to bump up the protein in my beer-battered pancake meal. I was horrified when I pierced it with my fork and runny egg whites came out. Feel free to share a differing opinion, but I don’t think runny whites have any place at the breakfast table, no matter the preparation. I’m really not one to send food back so I just let it sit there. It kind of ruined my appetite, but I fought through it because BEER BATTERED PANCAKES.
Have I convinced you that I don’t really like eggs yet? It’s true. There’s something about the texture that gets me. But that’s why it’s so great to have so many options for preparing them. And honestly you’re looking at one of my favorite ways to eat eggs (unless potatoes are involved, then I will eat eggs just about any which way).
This open faced Mediterranean egg sandwich is perfect for a quick weeknight dinner or luxurious Saturday brunch. Even if fried eggs aren’t your preference, these are kind of exciting and new and worth a try because they’re so soft and delicious. They’re super low-maintenance to make and serve up. As someone who has a hard time with the texture of eggs I’ve found a lovely solution – cheese! There’s just enough feta here to help me through.
Ok, quick confession: Sometimes I like my eggs fully cooked? I know, food blogger blasphemy. But the yolk is my favorite part and when it’s runny sometimes too much of it gets lost. I like to fully cook the eggs for these sandwiches because then you get a neat little sandwich you can bite without looking like you’re trying to rub it all over your face. If you require a runny yolk, go for it. Just remove the pan from the heat a minute or two earlier.
Hungry for more eggs? Try this other Mediterranean version, spinach and egg pizza, and these cheesy spinach baked egg sandwiches.
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Open Faced Mediterranean Egg Sandwich
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic,, minced
- 1/3 cup sun-dried tomatoes, (not packed in oil), chopped
- 6-8 large eggs
- 2 ounces low-fat feta cheese
- Coarse kosher salt and freshly ground black pepper
- 6-8 slices whole grain bread,, toasted
- Fresh chopped parsley, (optional)
Instructions
- In a large non-stick skillet, heat the olive oil over medium low heat. Add the garlic and tomatoes and cook, stirring, until the garlic is fragrant and pale blonde, 1-3 minutes. Crack the eggs evenly around the pan and sprinkle with feta, salt, and pepper. Cover and cook undisturbed until desired doneness, 10-15 minutes. You can check the doneness of the yolks by jiggling the pan slightly. Runny yolks will move, fully cooked yolks will be firm. Transfer each egg to a piece of toast and sprinkle with parsley if desired.
Lynn @ Order in the Kitchen says
Lindsay this looks dynamite!! Love it!
Lindsay Moe says
Thanks Lynn!
Beth @ The First Year says
All I am thinking is, “I want that right now!” Looks so delicious!
Lindsay Moe says
Thanks Beth!
Meg @ The Housewife in Training Files says
Oh this has Sunday brunch (or any morning really!) written all over! Egg sandwiches are my hubbies go to so he is going to love this change up. Pinned!
Lindsay Moe says
Thanks Meg!
heather @french press says
this sandwich looks PERFECT | and as much ad I love a runny yolk, runny whites are a deal breaker. I kind of gagged when you mentioned them 🙂
Lindsay Moe says
I know, right?! Sorry to make you gag!!
Sarah says
Making this as soon as I can motivate myself to get out of bed. Runny whites or too runny yolks are also a deal breaker for me. When I cook over medium eggs I cook them mostly on the first side and I pop the yolk just before or after I flip it over, I squish some of the yolk out with my spatula to spread it around and then take it off less than a minute after flipping it. That way the yolk is still a little soft in the middle, you don’t have to cope with your yolk all in one placr, and there are 0 runny whites. I am super picky with fried eggs.
Thanks for the recipe! I’m making this and your zucchini brownies today, I cannot wait.